This delicious Birria Tacos recipe offers a rich, flavorful experience that’s both comforting and versatile. With tender, slow-cooked beef enveloped in crispy, cheesy tortillas, these tacos are perfect for a hearty meal. Using common ingredients, you can easily adapt this recipe to your taste, making it a flexible addition to your culinary repertoire.
Recipe Ingredients:
Beef:
- 5 dried ancho chiles, stemmed and deseeded
- 5 dried New Mexico chiles, stemmed and deseeded
- 4 dried chile de arbol, stemmed and deseeded
- 4 Roma tomatoes, halved
- 1 white onion, quartered
- 8 cloves garlic
- 4 cups beef broth
- 1 tablespoon vegetable oil
- 3 pounds chuck roast, cut into 1-inch cubes
- Kosher salt and freshly ground black pepper
- 1/4 cup apple cider vinegar
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 cinnamon sticks
- 2 dried bay leaves
Tacos:
- 20 corn tortillas
- 2 cups shredded mozzarella
- 1 cup finely diced onion
- 1/2 cup chopped fresh cilantro
- 4 limes, cut into wedges
How To Make Birria Tacos Recipe?
- Preheat the oven: Set your oven to 150°C / 300°F.
- Prepare the chile sauce: In a large pot over medium heat, combine the ancho, New Mexico, and chile de árbol chiles, tomatoes, onion, garlic, and beef broth. Simmer gently for 12-14 minutes while preparing the beef.
- Sear the beef: Heat vegetable oil in a large Dutch oven over medium-high heat. Season the chuck roast with salt and pepper, then sear in batches until browned on all sides (about 6 minutes per batch). Transfer to a plate.
- Blend the sauce: Using an immersion blender, blend the chile and tomato mixture until smooth.
- Combine & cook: Pour the blended sauce into the Dutch oven, scraping up any browned bits. Return the seared beef and any juices to the pot. Add the apple cider vinegar, coriander, cumin, oregano, cinnamon sticks, and bay leaves. Bring to a simmer, cover, and transfer to the oven. Cook for 3 hours until the beef is tender and easy to shred.
- Shred the beef: Remove the beef from the pot and shred it with two forks. Set aside.
- Dip & assemble the tacos: Dip a corn tortilla into the warm braising liquid, then place it on a hot griddle or frying pan over medium heat. Sprinkle with mozzarella, add 2-3 tbsp of shredded beef, and top with onion and cilantro. Fold in half and press gently.
- Cook until crispy: Fry each taco for 30-45 seconds per side, until golden and crispy.
- Serve & enjoy: Plate the tacos with lime wedges and a side of the braising liquid for dipping.
Recipe Tips:
- Marinate Overnight: For deeper flavor, marinate the beef in the chile sauce overnight before cooking.
- Cheese Choice: While mozzarella is convenient, using Oaxaca or Monterey Jack cheese adds authentic Mexican taste.
- Tortilla Handling: After dipping tortillas in the consommé, let them sit briefly to prevent sogginess before grilling.
- Consommé Use: Serve the rich braising liquid as a dipping sauce to enhance the taco’s flavor.
- Spice Level: Adjust the number of chile de árbol peppers to control the heat according to your preference.
How To Store & Reheat Leftovers?
- Refrigerate: Allow leftover Birria Tacos to cool to room temperature. Place them in an airtight container and refrigerate for up to 3 days.
- Freeze: After cooling, wrap individual tacos tightly in aluminum foil or plastic wrap, then place them in a freezer-safe bag. Freeze for up to 2 months. To thaw, transfer to the refrigerator overnight before reheating.
- Reheat: Place tacos on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 1-2 minutes, checking for desired warmth.
Nutrition Facts
- Calories:449
- Total Fat:16 g
- Saturated Fat:6 g
- Carbohydrates:39 g
- Dietary Fiber:8 g
- Sugar:5 g
- Protein:41 g
- Cholesterol:105 mg
- Sodium:994 mg
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Birria Tacos Recipe
Description
This delicious Birria Tacos recipe offers a rich, flavorful experience that’s both comforting and versatile. With tender, slow-cooked beef enveloped in crispy, cheesy tortillas, these tacos are perfect for a hearty meal. Using common ingredients, you can easily adapt this recipe to your taste, making it a flexible addition to your culinary repertoire.
Ingredients
Beef:
Tacos:
Instructions
- Preheat the oven: Set your oven to 150°C / 300°F.
- Prepare the chile sauce: In a large pot over medium heat, combine the ancho, New Mexico, and chile de árbol chiles, tomatoes, onion, garlic, and beef broth. Simmer gently for 12-14 minutes while preparing the beef.
- Sear the beef: Heat vegetable oil in a large Dutch oven over medium-high heat. Season the chuck roast with salt and pepper, then sear in batches until browned on all sides (about 6 minutes per batch). Transfer to a plate.
- Blend the sauce: Using an immersion blender, blend the chile and tomato mixture until smooth.
- Combine & cook: Pour the blended sauce into the Dutch oven, scraping up any browned bits. Return the seared beef and any juices to the pot. Add the apple cider vinegar, coriander, cumin, oregano, cinnamon sticks, and bay leaves. Bring to a simmer, cover, and transfer to the oven. Cook for 3 hours until the beef is tender and easy to shred.
- Shred the beef: Remove the beef from the pot and shred it with two forks. Set aside.
- Dip & assemble the tacos: Dip a corn tortilla into the warm braising liquid, then place it on a hot griddle or frying pan over medium heat. Sprinkle with mozzarella, add 2-3 tbsp of shredded beef, and top with onion and cilantro. Fold in half and press gently.
- Cook until crispy: Fry each taco for 30-45 seconds per side, until golden and crispy.
- Serve & enjoy: Plate the tacos with lime wedges and a side of the braising liquid for dipping.
Notes
- Marinate Overnight: For deeper flavor, marinate the beef in the chile sauce overnight before cooking.
Cheese Choice: While mozzarella is convenient, using Oaxaca or Monterey Jack cheese adds authentic Mexican taste.
Tortilla Handling: After dipping tortillas in the consommé, let them sit briefly to prevent sogginess before grilling.
Consommé Use: Serve the rich braising liquid as a dipping sauce to enhance the taco’s flavor.
Spice Level: Adjust the number of chile de árbol peppers to control the heat according to your preference.
Birria Tacos Recipe